Wow has it been a summer around here. Since I last posted, The littlest fell on the kitchen floor and hit her head, causing a minor concussion, a week of vomiting, and two visits to the ER. In the midst of that chaos, our dryer stopped working, so we [thought we] had to buy a new one. After going through two brand new dryers, neither of which worked longer than 24 hours, we discovered it was a faulty wire in the wall. We fixed the wire, returned the second dryer, and purchased the one we wanted to begin with. Oh, AND we decided it was a good time to refinish our kitchen table as well.
But – despite it all, we managed to use or preserve for later all the produce we picked up every week from the farm. I’m not real sure how we did it … but we did. Over the last few weeks, here’s what we’ve been eating:
3 lbs Sweet Peppers
2 pints Shishito Peppers
1 1/2 lbs Okra
4 lbs rond de nice squash
3 pints Cherry Tomatoes
2 1/2 lb bags Sweet Potato Greens
3-4 small heads of Garlic
1 lb Potatoes
1 lb Eggplant
1 lb pattypan squash
1 lb Tomatoes
I also brought home a pound of green beans, a couple of pounds of eggplant, lots and lots of sweet peppers that had bad spots, and a bag full of pattypan squash and cucumbers that had worms in them. If you can stomach cutting out the worms, you end up with lots of free food to eat!
With all the wormy squash, we made this Herbed Squash Pasta Bake, a Herb Squash & Potato Torte (which freezes beautifully), and this Summer Squash Soup (also in the freezer). I pickled the cucumbers, and I cut the bad parts out of the peppers and stuck them in the freezer.
With the eggplant, we made ratatouille, and attempted a couple of other recipes that we just didn’t approve of. Hey – you win some, you lose some, right? I have a bag of eggplant in my fridge right now and I’m going to make this eggplant salad for our bruschetta bar dinner tomorrow night. Also on the bruschetta bar menu is tomato basil bruschetta using some of our cherry tomatoes.
I made a triple batch of these Stuffed Peppers – they can be frozen without cooking them first, so we ate one batch for dinner and I froze the rest for later. I also made a crustless quiche using the leftover stuffing and threw it in the freezer for a later date. It makes a great brunch or, paired with a salad or soup, a light dinner.
Roasted Okra – my girls can eat a pound of okra on their own. We cut it into little pieces, toss it in a little olive oil, add some salt & pepper, and roast it at 375 for 15-20 minutes. Super easy, quick, and delicious.
Speaking of easy side dishes, we made this tomato & green bean salad and it was amazing. It’s best right after you make it, but I ate leftovers for a couple of days and had no complaints!
Panzanella – I’ve been dying to try a panzanella recipe, so when I picked up some day old bread at a local bakery, I knew I would use it to make croutons. I combined this Smitten Kitchen recipe with this Weelicious recipe. It used some of our cherry tomatoes, some peppers, and a cucumber. Stay tuned for the results (and a possible recipe!)
Last week we made this Stuffed Rond de Nice Squash and froze it. I have three small ones in my fridge from this week’s pickup, and I’m honestly not quite sure what I’ll do with them yet. Maybe this gratin – we made it last week with some zucchini we picked up from the farmer’s market and it was so so good.
I’m going to attempt Spanikopita with the Sweet Potato Greens. Everything I’ve read said they have a similiar taste and texture to spinach, so I’m going to mix them with spinach. This Weelicious recipe is so great – the kids love it, and it’s easy to stick in the freezer.
For more CSA meal planning inspiration, check out my Pinterest board. Even when I don’t get time to write a post, I’m constantly pinning new things I want to try.
What have been your favorite summer meals this year?